Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd
Upload
133 views

Assignment On Thermal Processing

The document outlines an assignment for a basic food processing course on thermal processing of food. The assignment includes completing a table with information on blanching, pasteurization, and sterilization processes including temperature and time requirements and their effects. It also asks to describe the advantages and disadvantages of thermal processing and define the thermal death point.

Uploaded by

Isobel
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
133 views

Assignment On Thermal Processing

The document outlines an assignment for a basic food processing course on thermal processing of food. The assignment includes completing a table with information on blanching, pasteurization, and sterilization processes including temperature and time requirements and their effects. It also asks to describe the advantages and disadvantages of thermal processing and define the thermal death point.

Uploaded by

Isobel
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

FT 124 – BASIC FOOD PROCESSING

THERMAL PROCESSING OF FOOD


ASSIGNMENT

1. COMPLETE THE TABLE


DIFFERENT Temperature Effects on
Time requirement Effects enzymes
TYPES/VARIATIONS requirement microbes
BLANCHNG

PASTEURIZATION

STERILIZATION

2. ANSWER THE FOLLOWING QUESTIONS


a. What are the advantages and disadvantages of thermal processing?
b. What is the THERMAL DEATH POINT ?

FT 124 – BASIC FOOD PROCESSING


THERMAL PROCESSING OF FOOD
ASSIGNMENT

1. COMPLETE THE TABLE


DIFFERENT Temperature Effects on
Time requirement Effects enzymes
TYPES/VARIATIONS requirement microbes
BLANCHNG

PASTEURIZATION

STERILIZATION

2. ANSWER THE FOLLOWING QUESTIONS


a. What are the advantages and disadvantages of thermal processing?
b. What is the THERMAL DEATH POINT ?

FT 124 – BASIC FOOD PROCESSING


THERMAL PROCESSING OF FOOD
ASSIGNMENT

1. COMPLETE THE TABLE


DIFFERENT Temperature Effects on
Time requirement Effects enzymes
TYPES/VARIATIONS requirement microbes
BLANCHNG

PASTEURIZATION

STERILIZATION

2. ANSWER THE FOLLOWING QUESTIONS


a. What are the advantages and disadvantages of thermal processing?
b. What is the THERMAL DEATH POINT ?

FT 124 – BASIC FOOD PROCESSING


THERMAL PROCESSING OF FOOD
ASSIGNMENT

1. COMPLETE THE TABLE


DIFFERENT Temperature Effects on
Time requirement Effects enzymes
TYPES/VARIATIONS requirement microbes
BLANCHNG

PASTEURIZATION

STERILIZATION

2. ANSWER THE FOLLOWING QUESTIONS


a. What are the advantages and disadvantages of thermal processing?
b. What is the THERMAL DEATH POINT ?
1. Blanching slows down enzyme activity.
2. Blanching removes all surface microbial contamination.
3. End point for blanching can be determined when water returns to boiling.
4. Only boiling water is used for blanching.
5. Fluidized bed and microwaves can be used for blanching.
6. Pasteurization is strictly heating liquid product below 100°C
7. Pasteurization was first applied to milk products
8. Mycobacterium tuberculosis is destroyed at 72°C for 15 sec.
9. Mycobacterium tuberculosis is destroyed at 63°C for 30 min
10. Thermophilic microorganisms requires high temperature for growth.

You might also like